Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz crushed tomatoes
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef broth
  • 12 oz penne or rotini pasta, uncooked
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup heavy cream

Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add ground beef and diced onion, cooking until the beef is mahogany-colored and the onions are translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Transfer the beef mixture directly into the slow cooker.
  5. Add the crushed tomatoes, beef broth, oregano, salt, and pepper to the slow cooker and stir until fully integrated.
  6. Cover with a lid and cook on Low for 6 hours or High for 3 hours.
  7. Stir in the uncooked pasta and heavy cream.
  8. Cover and cook for an additional 30–40 minutes on High until the pasta is tender.
  9. Remove the lid and stir in the mozzarella and parmesan cheese until the sauce becomes glossy and stretchy.